Sauté potatoes with garlic crumbs
Ingredients:
1kg golden delight potatoes, peeled
30g butter
2 garlic cloves, crushed
3/4 cup stale breadcrumbs (see tip)
2 tbsp rosemary leaves, chopped
2 tbsp olive oil
Method:
- Cut potatoes into 3cm pieces. Place into a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and boil gently for 5-8 minutes until potatoes are just tender when tested with a skewer.
- Meanwhile, melt the butter in a large non-stick frying pan over medium- heat. Add the garlic, breadcrumbs and rosemary and cook, stirring 2-3 minutes until light golden.
- Drain the potatoes and add to breadcrumb mixture. Drizzle over the oil and cook over medium heat for 6-8 minutes until potatoes are well coated.
- Season with salt and pepper. Serve.
Serves 4-6 as side dish
Serving suggestions: Serve with schnitzel, char-grilled chicken, fish or lamb.
Tip: Use bread that is at least 2-3 days old. Place onto a wire rack and leave to dry. Place into food processor and process into crumbs. Store in sealed bags in the freezer. Alternately you can use dry packet breadcrumbs for this recipe.
